Directions

In a small heavy saucepan, combine the sugar, water, corn syrup and salt; stir in remaining butter. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in almonds and extract. Immediately pour into prepared pan.

Sprinkle with candy bar; spread with a knife when melted. Let stand until set, about 1 hour. Break into pieces. Store in an airtight container.Yield: about 1-1/2 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Originally published as Irresistible English Toffee in Country Woman Christmas
Annual 2011, p68